Forget the traditional canned pumpkin pie this year. Elevate your health and dessert with this Raw take on a Thanksgiving classic.
Crust:
2 cups of raw pecans or walnuts
1 cup of pitted dates or date paste
1 tbsp maple syrup, agave or honey
1 tsp ground flax seeds
1/2 tsp of vanilla extract
1/4 tsp of Sea salt
Pulse all ingredients in a Cuisinart or other food processor. Press into a 8-9 inch pie plate.
Filling:
2 cups of butternut squash or pumpkin cubed
1/2 cup of Maple syrup
2 tbsp of Coconut oil
1 cup of cashew butter or soaked for at least 2 hours and drained cashews
1 tsp of vanilla extract
1 tsp of sunflower lecithin
2 tsp of pumpkin pie spice
Blend in a Vita-Mix. Pour over crust.
At this point, freeze for 4-6 hours. Thaw for 30 minutes before serving.
Optional PB Topping:
3-4 tbsp smooth peanut butter
1/2 C of Maple Syrup
1 tsp vanilla extract
1 tbsp of water (if needed for consistency)
1/4 tsp sunflower lecithin
Mix the above ingredients in a Vitamix. Drizzle on top when ready to serve.
Recipe created by Alice Benedetto, RN and CEO
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